- 2-3 tbsp olive oil
- 1.2kg/2½lb stewing beef, chopped
- 2 marrow bones (ask your butcher for these)
- 1 onion, peeled, chopped
- 3 potatoes, peeled, chopped
- 1 swede, peeled, chopped
- 2 leeks, trimmed, chopped
- 2 carrots, peeled, sliced
- 2 bay leaves
- salt and freshly ground black pepper
- 1.5 litres/2½ pints beef stock
- crusty bread, to serve (optional)
- Preheat oven to 150C/300F/Gas 2.
- Heat the olive oil in a large casserole dish over a medium heat. Add the beef pieces and cook for 4-5 minutes, stirring occasionally, or until browned all over.
- Add the marrow bones to the pan and continue to cook for a further 2-3 minutes.
- Remove the beef and marrow bones from the pan and set aside on a warm plate.
- Add the chopped onions to the casserole the beef was cooked in. Fry in the pan juices for 1-2 minutes, or until softened.
- Stir in the potatoes and swede and continue to cook for a further 2-3 minutes.
- Add the chopped leeks, carrots and bay leaves and season, to taste, with salt and freshly ground black pepper. Continue to cook for a further 1-2 minutes, or until just softened.
- Return the beef and marrow bones to the casserole, then pour over enough beef stock to just cover the casserole contents.
- Cover the casserole with a lid, then transfer to the oven and cook for 2½-3 hours, or until the beef is tender.
- To serve, spoon some of the lobscouse casserole into the centre of four to six serving plates and serve with crusty bread, if desired.